Wine Cellar - Red
Adams, Emily
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La Belle Cuisine - More Beef Recipes

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Gigi’s Quick and Easy
Steak and Potatoes Bourguignon

"In the childhood memories of every good cook, there's a
large kitchen, a warm stove, a simmering pot and a mom."
 ~ Barbara Costikyan

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Les Vins Rouges
Laliberte, Andrea
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Gigi’s Quick and Easy
Steak and Potatoes Bourguignon

Serves 4

1 onion
1 pound medium mushrooms
1 1/2 pounds boneless sirloin steak
2 tablespoons butter
Salt and freshly ground black pepper
1/2 teaspoon thyme
1/2 cup red wine
1 tablespoon flour
8 small new potatoes, scrubbed, boiled, well-drained

Peel and slice the onion. Clean and halve the mushrooms. Slice steak into
3-x-1/2-inch strips and season it with salt and pepper.
Heat butter in a large heavy skillet. Quickly sauté the steak over high heat, turning so that it browns on all sides. Remove to a plate. Add the onions
and mushrooms to the same skillet. [We add garlic as well.] Lower the heat and sauté, stirring until the mixture just begins to take on some color. Add
1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, red wine, and 1/2
cup water. [You can substitute beef broth or bouillon for the water to
achieve a richer beef flavor, but be aware that you will need to reduce
the amount of salt you add to the sauce in that case.] Cook the mixture, covered, 5 minutes. Stir 1 tablespoon flour into 1/4 cup water until it is smooth. Stir this mixture into the skillet. Simmer, stirring, until thickened.
Add the cooked new potatoes and steak to the skillet. Stir to combine
well and cook just until potatoes and steak are heated through.
 

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